1 lb. chuck roast, thinly sliced against the grain
3 T. soy sauce
16 oz. package frozen stir-fry vegetables
2 T. minced garlic
1/2 jar baby corn, drained and cut in half
1/2 jar bean sprouts, drained
1 c. beef stock
1/4 c. brown sugar, packed
1/4 c. soy sauce
2 T. hoisin sauce
1 T. cornstarch
1 t. ginger
2 c. Jasmine rice
Place beef in quart size freezer bag. In small bowl, mix cornstarch and soy sauce. Pour over meat; seal; and mash up bag to mix. In gallon size freezer bag, combine veggies, garlic, corn, and sprouts. In quart size freezer bag, dump stock, brown sugar, soy and hoisin sauces, cornstarch, and ginger. Seal and mash up to mix. Freeze all bags flat.
Thaw all bags in the fridge. In large skillet, sauté veggies in a little oil over med-high heat until crisp tender. Remove veggies. Add a little more oil. Cook beef in same skillet until browned, about 5 min. Add veggies, pour in sauce, and bring to a boil. Boil for 2 minutes until sauce thickens. Serve over rice.
***For rice: In saucepan, bring 3 c. water to boil. Stir in rice. Cover. Reduce heat and simmer for 15 min. or until all the water is absorbed***